| 肉味香精及其品评方法介绍 |
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| 引用本文： | 孙链,徐宝才,周辉.肉味香精及其品评方法介绍[J].肉类工业,2011(12). |
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| 作者姓名： | 孙链 徐宝才 周辉 |
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| 作者单位： | 南京雨润食品有限公司技术中心,江苏南京,210041 |
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| 摘 要： | 综述了利用美拉德反应制备的肉味香精肉类香味的形成机理及生产工艺技术,并对不同类型肉制品用香精品评方法做了简要介绍,旨在为肉味香精的研发、生产及合理应用提供一定的指导。
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| 关 键 词： | 美拉德反应 肉味香精 品评方法 |
Research progress and evaluation method of meat flavors |
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| SUN Lian XU Bao-cai ZHOU Hui.Research progress and evaluation method of meat flavors[J].Meat Industry,2011(12). |
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| Authors: | SUN Lian XU Bao-cai ZHOU Hui |
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| Affiliation: | SUN Lian XU Bao-cai ZHOU Hui |
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| Abstract: | Reaction mechanism of meat flavors formed in Maillard Reaction and production technology were summarized in this paper.In addition,evaluation methods of several different meat flavors were introduced,to provide some guidance for meat flavors research,production and application. |
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| Keywords: | Maillard Reaction meat flavors evaluation method |
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